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Bol de nouilles au curry avec crevettes, poulet, concombre, citron vert, coriandre et œuf sur une table en bois.

Authentic Laksa

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5/5 (1 vote)
Prep Time: 35 minutes
Cook Time: 45 minutes
Total Time: 1 hour 20 minutes
Course: Soups and broths
Cuisine: Malaysian
Servings: 4
Author: Marc Winer

Ingredients

Spice Paste

  • 3 medium onions
  • 3 cloves garlic
  • 1 handful dried shrimp rinsed and briefly soaked
  • 4 stalks lemongrass
  • 4 cm fresh turmeric root
  • 1 teaspoon roasted shrimp paste belacan
  • 3 cm galangal
  • 5 candlenuts or substitute macadamia nuts
  • 180 ml neutral oil for frying the paste

Ingredients

  • 1 bunch Vietnamese coriander
  • 2 flowers torch ginger optional; substitute the small tender inner core of a lemongrass stalk
  • 4 tablespoons chili paste
  • 2 cups thick coconut milk
  • 2.5 L water
  • 500 g medium shrimp cooked in 440 ml of water; keep the cooking liquid
  • 500 g chicken cut into small pieces
  • 10 balls tofu puffs halved
  • 2 cubes chicken bouillon
  • 5 slices dried tamarind
  • salt to taste
  • pinch of sugar to taste
  • 1 package laksa rice noodles cooked until tender

Optional Ingredients and Garnishes

  • fish balls as desired
  • sliced fish cake as desired
  • extra blanched shrimp as desired
  • extra kesum leaves finely sliced
  • 1 red onion finely sliced
  • hard-boiled eggs halved
  • 1 cucumber julienned
  • shrimp sambal
  • lime wedges
US Customary - Metric

Procédé

Preparation

  • Cook the shrimp in 500 ml of water and set aside.
    Des crevettes entières sont en train de cuire dans une casserole d’eau bouillante.
  • Blend all the spice paste ingredients until smooth.
    3 medium onions, 3 cloves garlic, 1 handful dried shrimp, 4 stalks lemongrass, 4 cm fresh turmeric root, 1 teaspoon roasted shrimp paste, 3 cm galangal, 5 candlenuts
    Planche avec oignons, ail, citronnelle, coriandre, crevettes, lait de coco et crevettes séchées sur une table en bois.
  • Heat the neutral oil, then sauté the blended spice paste with the chili paste until the oil separates and the mixture is very fragrant.
    180 ml neutral oil, 4 tablespoons chili paste
    Sauce tomate épaisse et mijotée, de couleur rouge orangé, avec une texture granuleuse.
  • Add the water and bring to a boil. Stir in the chicken and cook until done, then add the Vietnamese coriander, torch ginger, bouillon cubes, fish balls, sliced fish cake, tofu puffs, and the reserved shrimp stock.
    2.5 L water, 500 g chicken, 1 bunch Vietnamese coriander, 2 flowers torch ginger, 2 cubes chicken bouillon, fish balls, sliced fish cake, 10 balls tofu puffs, 500 g medium shrimp
    Morceaux de viande bouillant dans une casserole d’eau, remués avec une cuillère en bois.
  • Pour in the coconut milk, stirring constantly to prevent curdling. As soon as it returns to a boil, turn off the heat and season with salt and sugar.
    2 cups thick coconut milk, salt, pinch of sugar
    Soupe crémeuse avec boulettes blanches, cubes de tofu frit et herbes vertes.

Serving

  • Place the laksa rice noodles in a bowl. Generously ladle the coconut broth and toppings over the noodles, then garnish with sliced red onion, julienned cucumber, kesum leaves, a lime wedge, half a hard-boiled egg, and, if desired, blanched shrimp.
    1 package laksa rice noodles, 1 red onion, 1 cucumber, extra kesum leaves, lime wedges, hard-boiled eggs, extra blanched shrimp
    Planche avec concombre, œuf dur, oignon rouge, coriandre et couteau sur une table en bois.
  • Serve the shrimp sambal on the side.
    shrimp sambal

Notes

Always add the coconut milk last and avoid a vigorous boil to keep the sauce rich and prevent splitting.
This version is a laksa lemak/curry-laksa hybrid: coconut-rich, seafood-forward, and brightened with local herbs.
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